Question:

How do I make Pesto?

Spinach Pesto

An excellent winter recipe, serve this Spinach Pesto tossed with warm linguine cooked al dente.

1/2 cup minced spinach leaves
1/2 cup chopped parsley
1 tablespoon dried basil
1 tablespoon minced garlic
1/4 cup coarsely chopped walnuts
3 tablespoons olive oil
1/4 cup grated Parmesan cheese

1. Combine spinach, parsley, dried basil, garlic, walnuts, oil, and Parmesan in a food processor until a thick paste is formed.

Cilantro Pesto

Cilantro and Seafood are an excellent match. Toss raw shrimp in Cilantro Pesto, marinate and grill or toss with fresh cooked pasta and seafood of your choice.

2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1 cup cilantro leaves
3 tablespoons pepitas
2 tablespoons olive oil
1/4 teaspoon salt
1/8 cup fresh lime juice

Place all ingredients in the bowl of a food processor and process until a paste forms.

Standard Basil Pesto

Make sure to use fresh, bright green basil leaves for the best flavor.
Wilted leaves or those with brown or black spots are old and bruised and will not produce good results.

You must use freshly grated Parmesan Cheese, pre-grated will not do in this recipe.

2 cups Fresh basil leaves
2 cloves Garlic, chopped
2 ounces Pine nuts
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup FRESH Parmesan cheese
1/2 cup Olive oil

1. Remove basil leaves from their stems, rinse well to remove any sand, and pat dry.

2. Place the basil, garlic, pine nuts and 1/2 teaspoon salt in the food processor, grind into a thick paste. Add the grated Parmesan cheese and process until well mixed and quite smooth.

3. With the food processor running, slowly add the oil until all combined. Taste and adjust seasonings as required.

4. Pour into a bowl.

Recipe yield: 1 cup pesto sauce

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